• 3 slices of lean beef cut for bracciole
  • 3/4 cup bread crumbs
  • 3/4 cup grated Italian cheese
  • 1/4 teaspoon salt
  • 1/4 cup thinly sliced onion
  • 1/2 cup sauce or sliced plum tomatoes
  • olive oil

Place meat on flat surface. Season meat with salt. Spread on bread crumbs, Italian cheese and onions. Dot with tomatoes or sauce and then dot with oil. Roll like jelly rolls and then tie up with string or thread (do not use anything flammable).

Saute in about 1/2″ oil until a little brown. Lower heat and cover. Simmer for 1/2 hour.

Finish cooking in spaghetti sauce for about 1/2 hour more. Cut strings and slice into 1/2 inch pieces .

I don’t know where I got this recipe or how long I’ve been making it.  I have always made bracciole ever since I can remember.  Another dish I used to make calls for all the same ingredients except I used veal or chicken cutlets.  I would just place the meat flat on a large pan, add all the breadcrumbs, etc., drizzle on olive oil and bake in the oven until cooked.  Some Italian people refer to this as Cutletts Pizzaiola.